20min · 3 servings 1/4 cup masoor (split red lentil) dal , washed and drained 2 cups chopped tomatoes 3/4 cup finely chopped spinach (palak) 2 tsp butter 1/2 cup chopped onions 1 tsp chopped garlic (lehsun) 2 to 3 black peppercorns (kalimirch) salt to taste 1 tsp lemon juice Method For lentil, tomato and spinach soup 1. To make lentil, tomato and spinach soup, heat the butter in a pressure cooker, add the onions, garlic and peppercorns and sauté on a medium flame for 1 minute. 2. Add the masoor dal, tomatoes, salt and 2 cups of water, mix well and pressure cook for 3 whistles. 3. Allow the steam to escape before opening the lid. 4. Allow the mixture to cool completely and blend in a mixer to a smooth purée. 5. Transfer the purée into a deep non-stick pan, add the spinach